Sabudana Khichdi - Sabudana Khichdi Fasting Recipe
Recipe type: side, breakfast, snack
RecipeCuisine: Indian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 cup sabudana (sago / tapioca pearls) soaked in water overnight
  • 1 tbsp oil
  • 1 boiled potato chopped into squares
  • 7 to 8 curry leaves
  • a pinch of asofoetida (hing) optional
  • 1 t/s cumin seed
  • ¼ t/s mustard seed
  • ½ t/s turmeric powder (optional)
  • 3 green chilies chopped finely
  • 1 tbsp minced ginger Or chopped finely
  • 1 t/s sugar
  • ½ cup roasted peanuts (grounded coarsely into grinder)
  • 1 t/s roasted cumin powder (optional)
  • ½ lime juice
  • sendha namak (Indian Rock Salt) as per taste
  • few chopped coriander leaves for garnish (optional)
How to make the recipe?
  1. Soak sabudana with water just a little higher to them about ½ an inch above them. Cover and allow to soak overnight.You should be able to mash them with your finger.
  2. Take a pan add oil. Once oil is hot saute cumin seed, mustard seed, asofoetida, sugar, curry leaves, ginger and turmeric powder. Saute for 20 secs.
  3. Now add chopped boiled potatoes.
  4. Add cumin powder, green chilies, coarsely grounded peanuts and rock salt as per taste. Mix all nicely.
  5. Time to add sabudana mix all well. Keep stirring else they might stick to the bottom. Once the sabudana changes color and is translucent it's cooked.
  6. Squeeze lime juice, garnish with coriander leaves and serve hot with a cup of tea.
1. Ensure you soak sabudana until they are soft but don't make the gooey by adding extra water. If it happens to be soggy don't worry just place absorbent napkin over it. Allow to rest in open air. This way it won't get soggy.
2. It's important you roast the peanuts before making their coarse powder.
3. For variation you could garnish with fresh grated coconut.
4. Also don't overcook sabudana else it will tend to get get dry. Once it changes color switch off the gas.
5. If fasting then avoid curry leaves, hing and turmeric powder.
Recipe by Flavors of Mumbai at